Observation of Fat Crystallization in O/W Emulsion Containing Palm Oil Ultrasonic Velocity Measurement.

• HODATE Yoshiaki

  Fuculty of Applied Biological Science, Hiroshima University

• UENO Satoru

  Fuculty of Applied Biological Science, Hiroshima University

• YANO Junko

  Fuculty of Applied Biological Science, Hiroshima University

• YOSHIMOTO Noriyuki

  Faculty of Engineering, Iwate University

• KATSURAGI Toshiya

  Mitsubishi-Kagaku Foods Corporation

• SATO Kiyotaka

  Mitsubishi-Kagaku Foods Corporation

Bibliographic Information

Other Title

• 超音波音速測定によるパーム油含有Ｏ／Ｗエマルションの油脂結晶化の観察
• チョウオンパ オンソク ソクテイ ニヨル パームユ ガンユウ O W エマルシ

Abstract

Study was made of crystallization temperature (T_e) and rate of crystal growth (R_cg) of palm oil dispersed in oil-in-water (O/W) emulsions. To in-situ probe crystallization, ultrasonic velocity measurement, for rapid reliable observation of fat crystallization in O/W emulsions, was carried out. It was found that, <BR>(1) In a bulk system of palm oil, T_c was 32°C and for palm oil in an emulsion, 11°C.<BR>(2) In an emulsion, R_cg at 10°C remarkably increased for 500 min after quenching and then gradually decreased.<BR>The nucleation of palm oil in an O/W emulsion is thus remarkably delayed compared to a bulk system, but the rate of crystal growth was the same in either case.

Journal

• Journal of Japan Oil Chemists' Society

  Journal of Japan Oil Chemists' Society 45 (12), 1333-1337, 1996

  Japan Oil Chemists' Society

Keywords

• ultrasonic velocity measurement
• O/W emulsion
• palm oil
• fat crystallization
• homogeneous nucleation

Details

• CRID: 1390001204091558784
• NII Article ID: 10002271496
• NII Book ID: AN10512582
• DOI: 10.5650/jos1996.45.1333
• ISSN: 18841996
• ISSN: 13418327
• NDL BIB ID: 4106763
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4106763
• Web Site: https://www.jstage.jst.go.jp/article/jos1996/45/12/45_12_1333/_pdf
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed